Pepper Jack Potato
Soup
1 Pint Half and Half
1 can cream of Celery soup
1 can cream of chicken soup
1 (8 oz) block pepper jack cheese
2 cans chicken broth (14 oz each)
1 (8 oz) carton sour cream
4 lbs of potatoes, peeled and cubed
Cook potatoes in chicken broth until tender (not hard). Grate cheese and addit to the potatoes (do
not drain); stir until melted. Add
soups, half and half and sour cream.
Cook on low temperature, stirring often to prevent sticking. Cook until hot and serve immediately.
